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Ingredients
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8 ounces wide egg noodles
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¼ cup butter
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1 onion, diced
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1 clove garlic, minced
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4 ounces baby spinach leaves
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salt and ground black pepper to taste
Directions
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Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
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While the noodles boil, melt butter in a skillet over medium-high heat. Sauté onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; sauté until the spinach is just barely wilted, about 2 minutes.
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Stir spinach mixture into the noodles; season with salt and pepper.
Cook’s Note
If you love baby spinach, use more than 4 ounces, as it wilts quite a bit. I have used uncooked spinach under the noodle mixture to have a combination of sautéed and fresh spinach.
Nutrition Facts (per serving)
335 | Calories |
14g | Fat |
44g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 335 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 8g | 40% |
Cholesterol 78mg | 26% |
Sodium 117mg | 5% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 3g | 10% |
Total Sugars 2g | |
Protein 9g | 18% |
Vitamin C 10mg | 11% |
Calcium 58mg | 4% |
Iron 3mg | 17% |
Potassium 339mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.